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Indian Cuisine

Indian cuisine consists of the foods and dishes of India (and to some extent neighboring countries), is characterized by the extensive use of various Indian spices,[1] herbs,[1] vegetables[1] and fruit, and is also known for the widespread practice of vegetarianism in Indian society. Each family of Indian cuisine includes a wide assortment of dishes and cooking techniques. As a consequence, it varies from region to region, reflecting the varied demographics of the ethnically-diverse subcontinent. Hindu beliefs and culture have played an influential role in the evolution of Indian cuisine.[2] However, cuisine across India also evolved as a result of the subcontinent's large-scale cultural interactions with Mongols and Britain making it a unique blend of some various cuisines.[3][4] The spice trade between India and Europe is often cited as the main catalyst for Europe's Age of Discovery.[5] The colonial period introduced European cooking styles to India, adding to the flexibility and diversity of Indian cuisine.[6][7] Indian cuisine has influenced cuisines across the world, especially those from Southeast Asia and the Caribbean. Indian cuisine has been influenced by a 5000 year history of various groups and cultures interacting with the subcontinent, leading to the diversity of flavors and regional cuisines found in modern-day India. Many recipes first emerged during the initial Vedic period, when India was still heavily forested and agriculture was complemented with game hunting and forest produce. In Vedic times, a normal diet consisted of fruit, vegetables, grain, dairy products, honey, and poultry and other sorts of meats. Over time, some segments of the population embraced vegetarianism. This was facilitated by the advent of Buddhism and an equitable climate permitting a variety of fruits, vegetables, and grains to be grown throughout the year. A food classification system that categorized any item as saatvic, raajsic or taamsic developed in Ayurveda. A...

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...Indiancuisine encompasses a wide variety of regional cuisines native to India. Given the range of diversity in soil type, climate and occupations, these cuisines vary significantly from each other.
Indiancuisine has also shaped the history of international relations; the spice trade between India and Europe is often cited by historians as the primary catalyst for Europe's Age of Discovery.[6] Spices were bought from India and traded around Europe and Asia. Cuisine differs across India's diverse regions as a result of variation in local culture, geographical location (proximity to sea, desert, or mountains) and economics. It also varies seasonally, depending on which fruits and vegetables are ripe.
[edit] Andhra pradesh.
Cuisine of Andhra Pradesh is a blend of Telugu cuisine along with Hyderabadi cuisine. Starch is consumed with a variety of curries and lentil soups or broths.[27][28] Vegetarian and non-vegetarian foods are both popular. Seafood is common in the coastal region of the state.[29] Hyderabadi cuisine includes popular delicacies such as Biryani, Hyderabadi Haleem, Baghara baingan and kheema.[27] Various pickles are part of local cuisine, popular among those are avakaya (a pickle made from raw mango) and gongura (a pickle made from red sorrel leaves).[30] Yogurt is a common addition to meals,...

...﻿YEAR 8 – FOOD TECHNOLOGY – MINI-PROJECT – MOOD BOARD OF INDIANCUISINE
REGIONAL CUISINES
Karnataka
Varieties in the cuisine of Karnataka has similarities with its three neighbouring South Indian states, as well as the states of Maharashtra and Goa to its North. Typical dishes include bisi bele bath, jolada rotti, chapati, idli vadaragi rotti, akki rotti, saaru, huli, vangibath, khara bath, kesari bhath, benne dose, ragi mudde, and uppittu. The Kodagu district is known for spicy pork curries (pig curry) while coastal Karnataka specialises in seafood. Although the ingredients differ regionally, a typical Kannadiga Oota (Kannadiga meal) is served on a banana leaf. The coastal districts of Dakshina Kannada and Udupi have slightly varying cuisines, which make extensive use of coconut in curries and frequently include seafood.
Kerala
Kerala cuisine blends indigenous dishes with foreign ones adapted to local tastes. Coconuts grow in abundance in Kerala, so grated coconut and coconut milk are commonly used for thickening and flavouring. Kerala's long coastline and numerous rivers have led to a strong fishing industry in the region, making seafood a common part of the meal. Rice is grown in abundance; along with tapioca. It is the main starch ingredient used in Kerala's food. Having...

...Most Indiancuisine are related by the similar usage of spices and the use of a greater variety of vegetables than many other cuisine. Religious and caste restrictions, weather, geography and the impact of foreigners have affected the eating habits of Indians.
For example, Brahmins (one of the highest orders of caste) are strict vegetarians usually, but in the coastal states of West Bengal and Kerala, they consume a lot of fish. Southern Indians generally speaking, have been orthodox in their tastes, probably because eating meat when it is hot all year round can be difficult. In the North, the weather varies from a scorching heat to a nail-biting cold, with a sprinkling of showers in between. So, the food here is quite rich and heavy. Also, the Mughal influence has resulted in meat-eating habits among many North Indians. Also, a variety of flours are used to make different types of breads like chapathis, rotis, phulkas, puris and naan.
In the arid areas of Rajasthan and Gujarat, a great variety of dals and preserves (achars) are used to substitute the lack of fresh vegetables and fruits. Tamilian food uses a lot of tamarind to impart sourness to a dish, whereas Andhra food can be really chili-hot. It is believed that a hot and spicy curry may be one of the best ways to combat the flu virus! From, ancient times Indian food has been on principle, divided into the Satwik and...

...﻿School: University of North Carolina – Chapel Hill
Course: ENGL 105: Kitchen as a Writing Craft
Professor: David Ross
Parth Patel
English 105
Mr. David Ross
Paper 2.4
My Quest for Authentic Indian Food
Born and raised in India, I have had quite some experience with authentic Indian food, whether it may be my mom’s cooking or local restaurants. Since we moved to the United States nine years ago, my family and I have made monthly visits to Indian restaurants in search of the authentic, traditional taste that we enjoyed back home. In our search, while some have succeeded, most have failed miserably to provide the same taste.
I tried to find the authentic traditional taste at a local Indian restaurant located on West Franklin Street, Cholanad Restaurant & Bar. From the outside, this restaurant looks just like any ordinary restaurant: a squared building with a pointed roof with stairs leading to a door with the dining hours listed and a lit up sign that is placed on top. As I walked in, I was greeted by a variety of plants ranging from bamboo trees to a fake palm tree in the corner; as I was seated, I noticed that the paint on the walls was chipping off. The unstable tables were so small that it was impossible for more than two people to sit comfortably. It was clear that this restaurant was not making sufficient revenue when I felt the thinness of a basic 8.5x11 sheet of printer paper handed to me labeled “Menu.” It...

...IndianCuisine
Think of India and one of the first things that come to mind is its diversity. A large populous country divided into many states; each with its own unique traditions and gastronomic fare. Indian cooking is one of the most popular cuisines across the globe. Not only is it popular among the large Indian diaspora but also among the mainstream population of North America and Europe. For the uninitiated, Indian food may seem foreign, scary, spicy and not for the faint of heart. This paper aims to explore many of the facets that make up Indiancuisine and hopefully allay any misconceptions or fears that may exist. The chapters are categorized under the following sections:
1. The Evolution of Indian Cooking
2. Geographical Variation
3. Dietary Customs in India
4. The Story of Spices
5. Curry: What is it?
6. Indian Dining Etiquette
The Evolution Of Indian Cooking
Indiancuisine derives from a 4000 year timeline. It has significantly evolved as a result of the various influences introduced into the country by many travelers and rulers. Despite this evolution, it has not lost its original identity, but rather became richer with the assimilation of theses varied influences. The following historical timeline (Bhattacharya, n.d.) of how Indian...

...The Indian food is liked throughout the world because of its taste, texture and the benefit it offers. The Indian food offers many benefits, especially if it is cooked in a healthy oil like olive oil or canola oil and in a healthy manner.
Facts On Indian Food
1. Many Indian are vegetarians and they eat vegetables, fruits, whole grains, milk and plant-based proteins. These foods contain essential micro-nutrients and vitamins that produce antioxidants which are good for heart, blood pressure and diabetes.
But Indians, in general, consume less amount of vegetables. "Indians, therefore, face heart attacks five years earlier than people in the West," according to Dr Deepak Natarajan of Apollo hospital, Delhi.
2. The rate of Alzheimer's disease in India is about four times lower than in the USA which is attributed to the use of spices. Many spices used in Indian cooking protect against cancer, heart disease, arthritis and Alzheimer's disease. Spices are also good for the metabolism of the body.
3. The Indian foods are rich in whole grains including lentils, legumes and dried beans such as kidney beans, chickpeas, black-eyed beans, etc.
Whole grains are good sources of protein, dietary fiber, vitamins, minerals; and low in fat and are heart friendly. Whole grains may help reduce the risk of colon cancer, and cancers of the stomach and mouth.
4. The...